Description
Made using sprouted Ragi and milled in stone grinders
Ragi or Finger Millet is cleaned, washed thoroughly and left to soak for 20-24 hours. It is then sprouted over the next 24 hours in clean cotton cloths, further sun-dried and milled in stone grinders. The sprouted ragi flour is then passed through a cotton cloth sieve to get fine sprouted-ragi malt
This product contains no additives, is free from artificial preservatives, synthetic fillers or binders. It is 100% natural.
It is best before 2 months from the date of packaging.
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